In a number of religions, the foods that are permissible for consumption and in what manner they may be ingested are strictly regulated. As such, the Jewish people have observed such rules regarding dining in excess of three thousand years. To partake of only Kosher meals, one must understand the rules that apply to every aspect of their creation.
Derived from the Hebrew word kasher, meaning being acceptable or fit, the term is used to refer to food items that are considered pure enough to be consumed. The qualifications for meeting the criteria of this kind are taken from the Torah, which is the Jewish holy book and considered to be directly delivered by God. Because of this, this type of eating is believed to be the best nourishment for the body and soul.
It should be completely understood that this is not a specific style of cooking such as Chinese, Cajun or French, rather it is a lifestyle choice like vegan or vegetarian, only based on religious beliefs. Most any type of dish can meet the requirements as long as it is prepared according to the rules. In that same respect, typically Jewish items like knishes, bagels and matzoh balls may be rendered unfit if the criteria is not met.
Another common misconception is that food can be labeled as fit if it has been blessed by a Rabbi. While someone who is ordained in the faith and knowledgeable of all the requirements is present during every step of the processing, it is not their prayers, but an adherence to the rules, that qualifies the food as acceptable. Blessings are often said during preparation and before consumption, but they are intended to give thanks.
That a person becomes what they eat is a very simplified example of this genre's basic premise. It means that the unhealthy traits and characteristics of the food will be absorbed by the consumer's body and their spirit. By assuring that everything ingested is of the purest nature, it protects the individual against harm of that sort.
For meat to be acceptable, it must meet some very tight restrictions. Animals that hunt for their food, eat from the bodies of dead creatures, or consume the waste product of others, are all explicitly forbidden. Only birds that are typically raised such as chickens, ducks, geese and turkeys, and game or cattle that both eat plants and have split hooves, are deemed worthy of consideration.
Animals are slaughtered in a very specific manner designed to be as quick and painless as possible so that the creature feels no undue distress and death does not linger. Only religiously certified butchers may perform the ritual and a Rabbi must always observe the procedure. Only when the process details have been meticulously followed will the meat be deemed acceptable.
Other types of food also must meet some very firm conditions. These include only eating fish with both fins and scales, utilizing only grains, fruits and vegetables that have been properly planted, grown, harvested and inspected, and closely monitoring all dairy from production to ingestion. Restrictions are placed on how items may be cooked and what may be eaten together or appear on the same plate.
Derived from the Hebrew word kasher, meaning being acceptable or fit, the term is used to refer to food items that are considered pure enough to be consumed. The qualifications for meeting the criteria of this kind are taken from the Torah, which is the Jewish holy book and considered to be directly delivered by God. Because of this, this type of eating is believed to be the best nourishment for the body and soul.
It should be completely understood that this is not a specific style of cooking such as Chinese, Cajun or French, rather it is a lifestyle choice like vegan or vegetarian, only based on religious beliefs. Most any type of dish can meet the requirements as long as it is prepared according to the rules. In that same respect, typically Jewish items like knishes, bagels and matzoh balls may be rendered unfit if the criteria is not met.
Another common misconception is that food can be labeled as fit if it has been blessed by a Rabbi. While someone who is ordained in the faith and knowledgeable of all the requirements is present during every step of the processing, it is not their prayers, but an adherence to the rules, that qualifies the food as acceptable. Blessings are often said during preparation and before consumption, but they are intended to give thanks.
That a person becomes what they eat is a very simplified example of this genre's basic premise. It means that the unhealthy traits and characteristics of the food will be absorbed by the consumer's body and their spirit. By assuring that everything ingested is of the purest nature, it protects the individual against harm of that sort.
For meat to be acceptable, it must meet some very tight restrictions. Animals that hunt for their food, eat from the bodies of dead creatures, or consume the waste product of others, are all explicitly forbidden. Only birds that are typically raised such as chickens, ducks, geese and turkeys, and game or cattle that both eat plants and have split hooves, are deemed worthy of consideration.
Animals are slaughtered in a very specific manner designed to be as quick and painless as possible so that the creature feels no undue distress and death does not linger. Only religiously certified butchers may perform the ritual and a Rabbi must always observe the procedure. Only when the process details have been meticulously followed will the meat be deemed acceptable.
Other types of food also must meet some very firm conditions. These include only eating fish with both fins and scales, utilizing only grains, fruits and vegetables that have been properly planted, grown, harvested and inspected, and closely monitoring all dairy from production to ingestion. Restrictions are placed on how items may be cooked and what may be eaten together or appear on the same plate.
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